Aepfelkratzet (Apple Scramble)
From the Allgaeu area.
Trans-fat Free, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 250 | grams |
all-purpose flour
(2 cups plus 3 1/2 tablespoons) |
|
| 3 | large |
eggs
|
|
| 3/8 | liter |
milk
(1 1/2 cups plus 1 1/2 tablespoons) |
*
|
| 1 | dash |
salt
|
*
|
| 1 | x |
sugar
to taste |
*
|
| 3 | whole |
apples
peeled, cored and sliced |
*
|
| 100 | grams |
butter
(7 tablespoons) |
|
| 1 | x |
powdered sugar
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.5E+2 | grams |
all-purpose flour
(2 cups plus 3 1/2 tablespoons) |
|
| 3 | large |
eggs
|
|
| 0.4 | liter |
milk
(1 1/2 cups plus 1 1/2 tablespoons) |
*
|
| 1 | dash |
salt
|
*
|
| 1 | x |
sugar
to taste |
*
|
| 3 | whole |
apples
peeled, cored and sliced |
*
|
| 1E+2 | grams |
butter
(7 tablespoons) |
|
| 1 | x |
powdered sugar
for dusting |
*
|
Directions
From the Allgaeu area.
Combine the flour, eggs, milk, and a bit of sugar and salt, and stir into a smooth dough. In a skillet, melt the butter and lightly sauté the apples.
Pour the dough over the apples. Constantly stirring the whole with an egg turner, cook until the 'Kratzet' has browned all around.
Dust with sugar and serve.
Serves 4.
From: D'SCHWAEBISCH' KUCHE' by Aegidius Kolb and Leonhard Lidel, Allgaeuer Zeitungsverlag, Kempten. 1976. (Translation and Conversion: Karin Brewer)
